Tuna Sandwich on Salted Rosemary Bread
Jamie says: My friend Sam and I made our grocery shopping trip extra special this week. We went to the Farmers’ Market in Haile Plantation (Saturdays 8:30-12:00) before going to Publix. I bought sweet potatoes, zucchini, and a basil plant from the local vendors along with a loaf of rosemary bread from Flour Pot Bakery. Shopping at a farmers’ market is quite a unique experience and I would highly recommend trying it out if you’ve never been. There are multiple farmers’ markets in Gainesville, too.
Ingredients:
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2 thick slices rosemary bread (Flour Pot Bakery from Haile Plantation Farmers’ Market)
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1/3 cup solid white albacore in water (Bumble Bee)
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1 tsp extra virgin olive oil (Filippo Berio)
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1/8 tsp oregano
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dash salt
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2 tsp delicatessen style mustard (Ba-Tampte)
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8 small black olives (Lindsay)
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1 tsp balsamic vinegar (Alma’s)
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2 slices beefsteak tomato
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1/3 cup arugala
Directions:
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Slice rosemary bread. Drain tuna water (save tuna water for your cat if you have one). In a small bowl, combine tuna, olive oil, oregano, and salt. Mix well. Wash tomato and slice.
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Spread mustard on one slice of bread. Break olives in half and put on top of bread. Spread tuna on top. Drizzle balsamic on tuna. Top with tomato. Add arugala and top with the second slice of bread. Serves: 1. Enjoy!
The rosemary bread made this sandwich extra special. The salt on top of the bread reminded me of a soft pretzel.
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Nutrition note: Tuna is good source of anti-inflammatory omega-3 fatty acids (a good fat).
Two Sisters, One Kitchen 